ReviewFoods (Basel, Switzerland)2025
Recent Advances in Technologies for Preserving Fresh-Cut Fruits and Vegetables.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Fruit and Vegetable By-Products as Postharvest Tissue Fractions: A Raw-Material Framework for Plant-Based Food Development.Plants (Basel, Switzerland) · 2026Review
- What are the primary roles of peroxidases in enzymatic browning of fresh-cut fruits and vegetables, browning promoters or ROS scavengers?Frontiers in nutrition · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Rapid economic growth and changing consumer patterns have made fresh-cut fruits and vegetables household staples because of their high nutritional value, their role in reducing the risk of illnesses and other health problems, and convenience. However, fresh-cut produce is susceptible to the rapid deterioration of sensory quality, nutrient loss, foodborne pathogens contamination, and spoilage caused by microbial growth, which can lead to consumer health risks. Thus, there is an urgent need to improve preservation methods, to increase the shelf life of fresh-cut produce. This review examines the primary mechanisms underlying quality deterioration in fresh-cut produce and critically evaluates emerging preservation technologies including physical, chemical, and biopreservation for their efficacy in reducing microbial growth while maintaining product quality. This paper also discusses key gaps and proposes future research directions to improve preservation methods, extend shelf life, and ensure the safety of fresh-cut produce.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.